Peanut, ginger and soy noodle salad
Use whatever vegetables you have: green beans would work well, or halved cherry tomatoes. I added some of the pea shoots I’ve been growing on the kitchen table since lockdown began.
SERVES TWO AS PART OF A PICNIC OR A LIGHT LUNCH INGREDIENTS
1 nest of Chinese noodles (60g) 1 tsp sesame or vegetable oil 10cm chunk of cucumber 50g peanuts
100g bean sprouts
½ small head of fennel, very thinly sliced
75g frozen edamame peas, peas or broad beans, defrosted Coriander leaves, Asian basil leaves, mint leaves, pea shoots or a mixture, to garnish
For the dressing
3cm chunk of fresh root ginger (about 20g), grated
2 garlic cloves, chopped
3 tbsp rice vinegar or cider vinegar 3 tbsp dark soy sauce 2 tbsp peanut butter 1 tbsp Chinese black vinegar or balsamic vinegar Dash of sweet chilli sauce or sriracha chilli sauce
METHOD
Cook the noodles according to the directions on the packet, draining them while they still have a bit of bite. Cool under the tap and toss with the sesame or vegetable oil.
Cut the cucumber in half lengthways, scoop out the seeds and slice into half moons. Toast the peanuts in a pan until well browned.
Blend the dressing ingredients in a mini blender or a hand blender beaker until smooth.
Mix the noodles with the dressing (add a splash of water if it is too thick) and toss with all the vegetables and the peanuts. Garnish with the herbs, and a few pea shoots if you have them.
Store in an airtight container in the fridge for up to three hours before setting out.